Cashew Stuffing

INGREDIENTS:

1/2 stick soy butter or earth balance

1 medium onion, diced
3 stalks celery, sliced
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
1/2 cup cashews raw or salted roasted
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
1 bunch green onions, white parts only, minced
1 tsp. dried sage
1 1/2 loaves whole wheat  bread  or 6 cups diced bread croutons (or gluten free bread) you can buy this or make it your self

Make yourself:
Croutons
Croutons can be made from bread that is more than a week old, if you can manage to keep some around that long. Cut bread into 3/4 inch cubes and place them on an oiled baking sheet. Toss the cubes with a small amount of olive oil. Sprinkle with garlic and herbs. Bake the croutons at 300 degrees for a half hour or until golden brown.
Salt and pepper 

PREPARATION:

 Melt butter in 12 inch Electric oil core skillet at medium temperature.

Add the onion and celery and cook for about 5 minutes. Add green onions and cook an additional 2 minutes. Add the cashews and cook, stirring frequently, for about 3 more minutes, when they start to brown.

Reduce heat to low. Add as many bread croutons as will comfortably fit in the pan, plus the sage, salt, pepper, and green onions, and toss to mix. Add salt or pepper if necessary. Mix well, adding vegetable broth.

Cook at 200 for 20 minutes.